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Raspberry burnt cream

Raspberry burnt cream

Serves 4

Cooks In40 minutes plus chilling

DifficultyNot too tricky

Nutrition per serving
  • Calories 308 15%

  • Fat 27.5g 39%

  • Saturates 16.4g 82%

  • Sugars 10.2g 11%

  • Protein 4.8g 10%

  • Carbs 10.2g 4%

Of an adult's reference intake


  • 1 vanilla pod
  • 150 ml double cream
  • 150 ml single cream
  • 4 large free-range egg yolks
  • 2 tablespoons golden caster sugar , plus extra for sprinkling
  • 100 g raspberries

Recipe From

Jamie Magazine

By Ginny Rolfe


  1. Preheat the oven to 170ºC/gas 3.
  2. Split the vanilla pod lengthways and add to a pan with the creams. Heat over a low heat to just below boiling.
  3. In a bowl, whisk the egg yolks with the sugar, then add in the hot cream, whisking all the time to make a custard. When combined, strain through a sieve into a jug.
  4. Boil a kettle of water. Divide the berries between four small ovenproof ramekins, then fill each with the custard.
  5. Place the ramekins in a small roasting tray and carefully pour in hot water until it comes halfway up the sides of the dishes. Cook in the oven for 20 minutes, till the tops form a slight crust.
  6. Remove from oven, cool, then cover each ramekin with clingfilm and refrigerate overnight.
  7. Sprinkle a fine covering of sugar over the custards and carefully use a blowtorch to burn the top. Alternatively, place under a hot grill until the sugar bubbles – watch them carefully.
  8. Allow to stand so the burnt sugar hardens, then return to the fridge and chill until needed.

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